Beef and potato casserole is popular during colder months when simple, hearty meals are necessary to feed families. Originating from Northern European kitchens, the dish evolved to make the most of what was available. This one-pot meal is filled with tender beef and hearty potatoes, which are slow cooked to bring warmth and satisfaction to the table.
In Australia, beef and potato casseroles are favoured for their simplicity and ability to feed large crowds. The dish is easy to make and requires no precise technique or expertise, which makes it perfect for beginners. This recipe requires only a few ingredients and slow cooking to develop a rich flavour. It tastes even better the next day.
This hearty and flavourful dish features layers of tender beef, creamy potatoes, and a savoury sauce, all baked to perfection in a preheated oven. Whether you’re a seasoned cook or just starting out, this recipe is a surefire winner for a satisfying family meal.
Beef and Potato Casserole Tips
- Choose the Right Cut of Beef: Opt for chuck or brisket, as these cuts become tender and full of flavour when slow-cooked.
- Brown the Beef First: Searing the beef before adding it to the casserole locks in juices and adds a rich, savoury flavour.
- Use Waxy Potatoes: Waxy potatoes, like Yukon Gold or red potatoes, hold their shape better during cooking, providing a nice texture.
- Layer for Extra Flavour: Start with a layer of potatoes at the base, then add beef and vegetables. Finish with another potato layer for a hearty, layered effect.
- Add a Thickening Agent: To create a thicker sauce, stir a spoonful of flour or corn starch with beef stock before pouring it over the layers.
- Include Aromatics: Add garlic, onions, and fresh herbs like rosemary or thyme to enhance the casserole’s depth of flavour.
- Cover While Baking: Cover the casserole for most of the cooking time to trap moisture and cook everything evenly.
- Add Cheese on Top: Sprinkle shredded cheese during the last 10 minutes of baking for a golden, crispy topping.
- Rest Before Serving: After removing the casserole from the oven, allow it to rest for about 10 minutes. This helps the flavours meld and makes it easier to slice.
Ingredients
- 500g chuck or stewing beef, cut into 2-3cm cubes
- 1 tablespoon vegetable oil
- 1 large onion, finely chopped
- 2 cloves garlic, crushed
- 4 large potatoes, peeled and cut into 2cm chunks
- 3 carrots, peeled and cut into 1cm rounds
- 500ml beef stock
- 1 tablespoon tomato paste
- Salt and pepper to taste
- 1 bay leaf (optional, for extra flavour)
Directions
- Preheat your oven to 160°C (140°C fan forced).
- Heat the vegetable oil in a large pan or casserole dish over medium heat. Add the beef cubes in batches and cook until browned on all sides. This should take about 5 minutes per batch. Transfer the beef to a plate.
- In the same pan, add the onion and cook until soft, about 5 minutes. Stir in the garlic and cook for another minute.
- Return the beef to the pan or casserole dish, then add the potatoes, carrots, beef stock, tomato paste, salt, pepper, and bay leaf (if using).
- Bring the mixture to a simmer, then transfer it to a casserole dish. Cover with a lid or tightly with foil.
- Bake in the preheated oven for 2 hours or until the beef is tender and the potatoes are fully cooked.
- Carefully remove the casserole from the oven and gently stir it. Let it rest for a few minutes before serving.
This beef and potato casserole is a wonderful dish for those learning how to cook, as it’s simple, hearty, and packed with flavour. Serve it with some crusty bread to mop up the rich sauce, or pair it with steamed greens for a balanced meal.
For more comforting flavours, check out other BellyBelly’s Beef recipes:
Hearty Home-Style Beef Stew
Beef Casserole
Beef Slow Cooker Recipes – 2 Hardy Beef Slow Cooker Recipes
For more information on buying the casserole dish for you, we recommend you review the following; Casserole Dish
